Pumpkin and feta chicken salad

Pumpkin and feta chicken salad

No more boring lunches! This pumpkin and feta chicken salad will bring the life back into work-day lunches.

Ingredients (Serves 2)

1 cup pumpkin, diced

¼ cup cold-pressed extra-virgin coconut oil

1 bunch brocollini

200 g chicken thigh

Sea salt, to taste

Pepper, to taste

1 large handful spinach

1 tbsp kim chi or sauerkraut

(fermented vegetables)

30 g goat’s feta

1 small handful walnuts, chopped

2 tbsp extra-virgin olive oil

2 tbsp apple cider vinegar

Preheat oven to 180°C.

Method

Peel and dice pumpkin, coat in coconut oil and bake in oven until soft.
Boil a small saucepan of water and steam broccoli. Set aside to cool.
In a pan with 1 tbsp of coconut oil, add chicken, season with salt and pepper and cook over a high heat, flipping halfway.
Place the spinach mix as the base in a large bowl or plate. Add fermented vegetables, roasted pumpkin, and diced broccoli. Crumble goat’s feta on top, sprinkle walnuts and dress with extra-virgin olive oil and apple cider vinegar.
Top with diced chicken before serving.